Billings Man Nathan Allen Saylor Shares His Smoked Salmon For Holiday Soirees

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Syndicated by: Montana News

Delicious, colorful, and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.

Whether it’s your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests.

Ready, Set, Serve

There’s no need to prep or cook smoked salmon – it’s sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.

  1. Arrange smoked salmon layers on a decorative platter.
  2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
  3. Season with dill sprigs, sea salt and fresh cracked pepper.
  4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.

A Seafood Superfood

Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA’s 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.  

A Sustainable Protein

To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.

A Dietary Chameleon

From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.

For mouthwatering appetizers, try Pouillon’s Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

4 ounces of smoked salmon

olive oil

6 ounces cream cheese

2 tablespoons small capers, drained, plus additional for serving, divided (optional)

1/2 medium red onion, finely diced

1 tablespoon chopped Italian parsley

salt, to taste

pepper, to taste

Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.

Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.

Place thick line of cream cheese mixture along long side of salmon.

Roll up salmon carefully with help of aluminum foil, similar to sushi roll.

Chill in refrigerator 2-3 hours or overnight to firm up roll.

To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.

Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

1 English cucumber (about 1 1/2 inches thick and 10 inches long)

1 medium tomato, seeded and cut into tiny pieces

1/4 cup scallions, finely chopped

1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided

1 tablespoon lemon juice

4 ounces chopped or pulsed smoked salmon

salt, to taste

pepper, to taste

Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.

Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.

Fill cucumber halves with smoked salmon mixture.

Slice cucumber boats into 1/2-3/4-inch pieces crosswise.

To serve, place pieces on platter and garnish with additional dill, if desired.


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